In this classic recipe from Lombardy, Italy, veal shanks are slowly braised to a melting tenderness. The rich marrow of the bones is as delectable as the meat itself. Pass out small spoons at the table so diners can scoop out every delicious bit. The traditional accompaniments are gremolata, a parsley and lemon relish that provides a welcome counterpoint to so much richness, and golden risotto perfumed with saffron.

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Customer Reviews for Classic Osso Buco

Review 1 for Classic Osso Buco

4out of5

Kever4Ever

,Mukilteo

,WA

August 12, 2014

Ability level:Advanced

Cooks for:3 to 5 people

Cooks:Every day

Would You Recommend? Yes

+1point

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I altered it, but it turned out very nice

August 12, 2014

Made this without the gremolata and the following changes: used 3 beef cross cut shank slices instead of 6 veal, used about 3 Tbsp oil instead of 1/2 cup, used 2 carrots and no celery, used beef broth instead of wine, used a pint of canned tomatoes and their juices instead of the fresh tomatoes, and reduced the amount of liquid (broth/wine + broth) to 3 cups instead of 6 & 1/2.I used a Calphalon Tri-Ply Stainless Steel 12-inch Covered Everyday Pan for all the cooking and it was the perfect size.If I make it again, I would slice or cut with kitchen shears the outer layer of fat that encircles the shank in a few places to prevent the meat from curling up and out of the braising liquid.The taste was wonderful, but there was a lot more fat on the meat than my family is used to. We cut up the chunks of meat and served the smaller portions, with generous sauce servings, on soft polenta. Definitely a great way to introduce my family to Osso Buco!